cheesy-chicken goodness

Chicken Quesadilla with sauteed onions. Topped with Spicy Pepper Hummus from the Hillcrest Farmer’s market. This dish seems to be missing the refried beans I had intended to put in, but it turned out great anyway. The hummus really made it. A little bit of spice make a world of difference. Plus, who doesn’t like amazing hummus?! Served with a glass of Red Truck wine (vintage 2007, ohhhh yeahhhh).

I had also intended on making a side salad with this but I was too ravenous from working all day to think about opening the bagged salad in my fridge, dousing it with one of the bazillion style of dressing from the fridge, finding a fork and devouring. Damn. I guess I should’ve done that. Oh well, the chicken’s healthy right?

Sauteed 1/4 onion in butter until translucent, remove from heat, set aside. Drink wine. Cut chicken into small thin chinks/strips while onions cook. Sautee cutlets in same pan, adding fresh ground pepper as desired. While chicken cooks, eat some of that fantastic hummus with a soft pita. Remove chicken from pan & set aside. Now we assemble the quesadilla: tortilla + cheese + chicken + cheese + onion + cheese + tortilla. Flip after cheese has started to melt on both sides. May need to add a bit of butter after making the first quesadilla.